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Author Notes:Pretty simple recipe, can easily be substituted with a different white fish. —mtlabor

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Serves 2

1
cup panko bread crumbs

2
eggs, beaten

2
Mahi Mahi filets

salt and pepper to taste

1
tablespoon ground ginger

1/3
cup chicken stock

2
tablespoons sake

1/4
cup plus 2 tablespoons soy sauce

2
teaspoons sugar

3
tablespoons wasabi paste

2
tablespoons mustard powder

1
teaspoon red pepper flakes

1
tablespoon olive oil

Place panko in a shallow dish. Place eggs in a separate shallow dish. Dip the mahi mahi filets in the eggs, then dredge in panko. Set aside.

Whisk the mustard powder, red pepper flakes, and 5 tablespoons water in a small bowl until mustard is dissolved.

In a large skillet, heat olive oil under medium high heat. Add fish and cook until browned, about 4 minutes per side. Sprinkle with salt and pepper to taste and set aside.

Combine the mustard mixture with 1/4 cup soy sauce.

In same skillet used for fish, add the powdered ginger and stir for about 30 seconds. (If no or little oil remains in the pain, add about 1 teaspoon or so) Then add chicken broth, sake, remaining 2 tablespoons soy sauce, sugar, and wasabi paste. Stir until wasabi and sugar is completely dissolved.

Arrange fish on top of steamed brown rice and drizzle with wasabi/ginger sauce. Serve with the mustard/soy sauce on the side.